Bob,No Chicago thin pics in awhile. You're not giving up pizza for the summer are you? A 14 minute or so bake with no stone is perfect for the hot weather. Btw, the more I use that cutter pan the more I like it, and I liked it a lot the first time I used it.

No sir! Absolutely not giving up noth'in when it comes to pizza...n-o-t-h-i-n-g! Jus trying to loose a 'lil weight that's all.....and now you done made me hungry to fire off a pie tonight; dag it!

Here's a link to the Kitchen Daily website. Their survey just named Chicago the No. 1 U.S. city among 35 for best pizza, according to Travel + Leisure readers. Chicago pizza enthusiasts like us, of course, already know that.

I have one more NY style to go at a .075 TF Thursday or Friday. At that time I will pretty well know what I like with my experiments. After that, I will read this thread several more times and go with what worked best for you. Your Chi style of pies look awesome, and I think I could get hooked on them.

It's a case of: If you keep on doing what you're doing, you're gonna get what you've always got.Rotate your phone 180° and see how that works. If that doesn't work rotate 90° at a time till it's properly oriented. Try one pic at each rotation till it works for you. I had the same problem with my iPhone till I figured it out.

Thanks Mo. I use the Lou's on the "emergency" page and just double the yeast and salt(I use it within a couple hrs.). This sauce was puree made from Contadina paste, water, salt, pepper, dried oregano...the usual. Glad to hear you've been making these too lately...would like to see your latest an greatest.

Please steer me in the direction of this recipe. It looks really good! Thanks!

That looks outstanding. Do you think your formulation would bake as well in a standard cutter pan (not perforated)?

All of mine on this thread are done in a cutter pan but years ago I only had a perforated pan. If you bake a little lower in the oven on cutter pan I believe you get pretty much the same results. Also, different perforated pans produce different results but they,basically, to me, make the crust a bit drier/crisp.Either pan makes a great Chicago thin pizza.